HAWRYLIW COCOA TRADING CO

CARENERO SUPERIOR

​Carenero Superior cocoa beans are known for their exceptional quality and unique characteristics. Carenero Superior cocoa beans are famous for their rich and complex flavor profile. They often exhibit a dominant note of roasted nuts, accompanied by hints of red fruits, spices, and floral undertones. The flavour is intense and deep, with a well-balanced bitternes. These cocoa beans have a delightful aroma that is often described as aromatic, nutty, and earthy. The scent carries a combination of chocolate, nuts, and subtle floral notes, which adds to the overall sensory experience.Carenero Superior cocoa beans are classified as fine flavor cocoa beans, indicating their superior taste and unique flavor characteristics. The cocoa beans from the Carenero region typically have a smooth texture, which contributes to the overall melt-in-your-mouth experience when crafted into chocolate. The smoothness of these beans enhances the mouthfeel and allows for a velvety and creamy chocolate texture. Carenero Superior cocoa beans often possess a natural sweetness, which allows for a well-rounded flavor profile. The inherent sweetness helps balance the bitterness, resulting in a harmonious and enjoyable taste experience. These cocoa beans are versatile and lend themselves well to various chocolate-making processes. Whether used for dark chocolate, milk chocolate, or blended with other cocoa bean varieties, Carenero Superior beans maintain their exceptional qualities and contribute to a delightful final product.

OCUMARE

​Ocumare cocoa beans are known for their complex and rich flavour profile. They often exhibit notes of red fruit, berries, and citrus, with a well-balanced acidity and a subtle bitterness. The flavour is often described as intense, aromatic, and highly enjoyable. Ocumare cocoa beans possess a distinct and captivating aroma. The beans are known to release fragrances of flowers, caramel, spices, and sometimes hints of tobacco. Ocumare cocoa beans are recognized for their smooth texture. The resulting chocolate made from Ocumare beans tends to be velvety and silky on the palate, contributing to a pleasurable mouthfeel. Ocumare cocoa beans typically have low levels of astringency, which refers to the drying or puckering sensation often associated with some types of chocolate. The reduced astringency allows the flavours of Ocumare chocolate to shine through without overwhelming bitterness. Ocumare cocoa beans are derived from carefully selected and cultivated Criollo and Trinitario varieties. These genetic backgrounds contribute to the superior quality of Ocumare beans and are considered to be among the finest cocoa varieties globally. The terroir of the Ocumare region, including its soil composition, climate, and altitude, plays a crucial role in shaping the flavour and quality of Ocumare cocoa beans. The combination of factors specific to this region contributes to the unique characteristics found in Ocumare chocolate.

SUR DEL LAGO

​Sur del Lago cocoa beans are renowned for their rich, complex, and intense flavour. They often exhibit a harmonious balance of fruity, floral, and nutty notes, with hints of caramel and spices. The flavour is generally described as smooth and sophisticated, with a lingering aftertaste. Sur del Lago beans possess a distinct and captivating aroma. The scent can vary but commonly includes floral undertones, such as jasmine or violet, mixed with a subtle earthiness.

Compared to other cocoa bean varieties, Sur del Lago cocoa beans tend to have lower levels of bitterness. This characteristic makes them well-suited for producing chocolates that are more delicate and less astringent. Sur del Lago cocoa beans are considered a specialty variety, and their availability can be limited due to factors such as cultivation challenges and low yields. This rarity adds to their desirability and often contributes to their higher price in the market. Sur del Lago cocoa beans are primarily grown in the Sur del Lago region of Venezuela, where the climate, soil composition, and other environmental factors play a crucial role in shaping their unique flavor profile.

The terroir of the region contributes to the distinct characteristics of these beans. Due to their exceptional quality, Sur del Lago cocoa beans are often favored by artisanal and craft chocolate makers who prioritize flavor and seek to create premium chocolate products.

TUCANI

​Tucani cocoa beans, also known as Tucano cocoa beans, are renowned for their exceptional quality and distinct characteristics. Tucani cocoa beans are prized for their rich and complex flavor profile. They often exhibit a combination of fruity, floral, and nutty notes, with a hint of acidity. The flavours can vary depending on the specific growing region and the processing techniques employed. The aroma of Tucani cocoa beans are often described as intense and captivating. It can feature enticing scents of chocolate, red fruits, spices, and sometimes even floral undertones. Tucani cocoa beans belong to the category of fine flavour cacao. Tucani cocoa beans are known for their exceptional quality standards. They are carefully cultivated, harvested, and processed to maintain their flavour and aroma characteristics. The beans are typically hand-picked at the peak of ripeness to ensure optimal quality. Tucani cocoa beans are often sourced from ancient and heirloom cacao varieties, which contribute to their distinct flavor profile. These varieties have evolved over time, resulting in a diverse genetic makeup that adds to the complexity and richness of the beans Tucani cocoa beans are highly versatile and can be used in various chocolate-making processes. They are often used to produce high-quality dark chocolates, where their distinct flavors shine through. Additionally, they can be used in blends to add complexity and depth to other chocolate products.Overall, Tucani cocoa beans are esteemed for their exceptional flavor, aroma, and quality, making them a prized ingredient in the world of fine chocolate-making.

RIO CARIBE

​Rio Caribe cocoa beans are highly regarded for their exceptional quality and unique flavor profile. Rio Caribe cocoa beans are known for their complex flavour profile. They typically exhibit a rich and balanced taste, often described as a combination of fruity, nutty, and floral notes. The flavour is often characterized by hints of red fruit, raisins, caramel, and a subtle acidity. These cocoa beans possess a distinct aroma that is highly valued by chocolatiers and connoisseurs. This aroma is often described as having floral and fruity notes, with hints of vanilla and spices. The cocoa beans from Rio Caribe are known for their smooth and creamy texture. This quality contributes to the luxurious mouthfeel and velvety consistency of chocolate made from these beans. Compared to some other cocoa varieties, Rio Caribe cocoa beans tend to have lower levels of bitterness. This characteristic allows the natural flavours of the cocoa to shine through, resulting in a more harmonious and enjoyable chocolate experience. Rio Caribe cocoa beans are predominantly grown in the coastal region of Venezuela, near the town of Rio Caribe. The unique combination of soil, climate, and elevation in this area contributes to the distinct flavour characteristics of the beans, often referred to as the "terroir" of the region. Rio Caribe cocoa beans are classified as "Fine Aroma" cocoa, a designation given to cocoa beans with exceptional flavour and aromatic qualities. This classification signifies the high quality and desirability of these beans in the chocolate industry. Rio Caribe cocoa beans are often used for single-origin chocolates, where the unique flavour profile of the beans takes center stage. Chocolates made exclusively from Rio Caribe beans can offer a memorable and distinct tasting experience. The cultivation of Rio Caribe cocoa beans often involves small-scale, sustainable farming practices, with an emphasis on preserving the local ecosystem and supporting local communities.